Ingredients with Measurements:
- 1 pound lamb shoulder, diced
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 leek, sliced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 6 cups beef broth
- 1 cup pearl barley
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the lamb and cook until browned on all sides. Remove from the pot and set aside.
2. In the same pot, add the onion, carrots, celery, leek, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the cumin, coriander, smoked paprika, and cayenne pepper. Cook for another minute until fragrant.
4. Add the beef broth, pearl barley, and browned lamb to the pot. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the lamb is tender and the barley is cooked.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 35g
Protein: 30g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Pearl barley can be substituted with quinoa or brown rice
Variations:
- Add diced potatoes for a heartier soup
- Use vegetable broth instead of beef broth for a vegetarian version
- Add chopped kale or spinach for extra nutrition
Tips and tricks:
- To save time, use pre-cut vegetables
- Make a double batch and freeze for later
- Add more or less cayenne pepper depending on your spice preference
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a rustic bowl with a slice of crusty bread on the side.
Garnishes:
Fresh parsley, chopped
Pairings:
Crusty bread, beer, or red wine
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a side salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water
- If the soup is too thin, let it simmer longer to reduce
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Scotch broth is a traditional Scottish soup made with lamb, barley, and root vegetables. It was originally a peasant dish, but has since become a popular comfort food.
Flavor profiles:
Savory, spicy, and hearty
Serving suggestions:
Serve hot as a main course for lunch or dinner.
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Region: Scottish